Archive for September 2014
Cold brew coffee - what device?">Cold brew coffee - what device?
'hounds, I'm looking for a new device to make cold brew and need your thoughts I'm currently using a Bodum cold brew kit, which is basically a french press design. TOO many grounds even when using coarse setting in grinder; I had to run my coffee through a filter post-french...
Read moreCooking two chickens in the same roaster">Cooking two chickens in the same roaster
Hi Everyone, Help! Ok, I'm having a dinner party for 10 and I want to make the Ad Hoc recipe for roast chicken and root veggies. Can I cook two chickens in the same roaster or do I have to do one chicken at a time. I'm thinking the...
Read moreMay the journey begin!">May the journey begin!
Got some new cookware and cutlery. I'm still deciding on some more. But, the exciting thing is that James Peterson's book Cooking is to arrive tomorrow. I've used other cookbooks ( Joy of Cooking, Bittman's How to Cook Everything, Vegan Planet, and a few others) for decades but I've never felt...
Read moreWhat to do with leftover leg of lamb?">What to do with leftover leg of lamb?
I had a half leg of lamb for dinner yesterday I generously rub my lamb all over with olive oil, rosemary, thyme, about 6 cloves of mince garlic, and salt and pepper. I mix all of this in a large bowl and rub the mix all over...
Read moreRibeye Steak: Sous Vide + Cast Iron-Seared OR Cast Iron-Seared only?">Ribeye Steak: Sous Vide + Cast Iron-Seared OR Cast Iron-Seared only?
Last week I ate the Calotte de boeuf at The French Laundry in Napa. To me it seemed as if it were first smoked as the charcoal flavor was through and through, then sous vide then quickly pan seared to get just a thin layer of char on the outside....
Read moreWhat can I do with leftover bones from a pork shoulder? (I just made pulled pork)">What can I do with leftover bones from a pork shoulder? (I just made pulled pork)
Those bones have given their best, not much left to them. Got a dog. Reading More May Cause Envy...
Read moreCan I still eat this rabbit liver?">Can I still eat this rabbit liver?
I thawed the bunny in the fridge on Sat., cooked him last night (in a mustard sauce and served w/ risotto, it was good) but I forgot to cook the liver. It and the kidneys are in my fridge now. If I cook it tonight, is that...
Read moreDouble yolk eggs">Double yolk eggs
i havent had a double yolker in years but just bought some jumbo eggs, two were double. but the yolks were also smaller so no gain there. wish i fried them but they were cracked into a recipe before I knew it. Reading More May Cause Envy...
Read moreOrange Bavarian Cream">Orange Bavarian Cream
Hi All, New poster here. I attempted an orange Bavarian cream a la Julia Child, pg. 596 of the Mastering book. I used a traditional charlotte mold from France. Unfortunately the dessert collapsed when unmolded (yes, I used parchment). I noticed during the preparation of the custard on the stove, Julia...
Read moreRed Pepper Jelly thickening">Red Pepper Jelly thickening
Ok you smart people. Here is my problem. Last year I made some beautiful red pepper jelly. Beautiful colour, wonderful taste, just spicy enough, but it just didn't thicken. Even after I dumped it all, boiled it and added a bit more pectin, it didn't thicken. So. My question is,...
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